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Speedy Sausage Pasta
Speedy Sausage Pasta

Speedy Sausage Pasta

with Spinach

Recipe Development Team
Recipe Development TeamPublished on December 29, 2020
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Tags:
Rapid
•Spicy
Allergens:
Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

25

Sun-Dried Tomato Paste

100

Baby Spinach

1

Chicken Stock Powder

200

Rigatoni Pasta

1

Finely Chopped Tomatoes with Onion and Garlic

30

Tomato Puree

12

Balsamic Vinegar

(Contains: Sulphites)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)865 kcal
Energy (kJ)3618 kJ
Fat29 g
of which saturates13 g
Carbohydrate105 g
of which sugars18 g
Protein42 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon
•Grill Pan
•Kettle
•Medium Saucepan
•Colander
•Measuring Cups
•Bowl

Cooking Instructions and Tips

Fry the Sausage
1

a) Fill and boil the kettle.b) Heat a drizzle of oil in a large frying pan on medium-high heat.c) When hot, add the sausage meat and fry until browned, 3-4 mins. Break it up with a wooden spoon as it cooks (keep it quite chunky!).

Cook the Pasta
2

a) Fill a saucepan with boiling water, add the rigatoni and 0.5 tsp of saltb) Pop on high heat and bring the water back to the boil. Add the rigatoni and simmer until tender, 12 mins.c) When cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil and tir through to stop it sticking together.

Start the Sauce
3

a) Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds.b) Stir in the tomato puree and cook for 2 mins.

Cook the Sauce
4

a) Add the finely chopped tomatoes, chicken stock powder, water (see ingredients for amount) and a pinch of sugar to the frying pan.b) Bring up to the boil, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Finish Up
5

a) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins.b) Stir through the sundried tomato paste, then season to taste with salt and pepper if needed.

Serve
6

a) Toss the rigatoni into the sausage sauce , along with half the hard Italian cheese.b) Toss together until combined. c) Serve in bowls finished with a sprinkling of the remaining cheese.d) Enjoy!

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